Sausage, Fennel and Spinach Pasta

Looking for something with a unique flavor profile? Try this pasta dish featuring fennel, sausage and spinach.

Also Read: How to Select & Store Fennel, Fennel, Celery and Orange Salad, Creamy Chicken Pasta

Fresh fennel has a unique flavor profile that combines the crispness of celery, the sweetness of anise or licorice, and a hint of mild citrus. The entire fennel plant, including the bulb, stalks, and fronds, is edible and contributes to its overall flavor.

The bulb is the most commonly used part of fennel in cooking. When raw, it has a crunchy texture similar to celery, with a subtly sweet and licorice-like taste. Cooking fennel, whether roasting, sautéing, or braising, enhances its natural sweetness and imparts a milder, more savory flavor.

Fennel fronds, which resemble dill, can be used as an herb to add a delicate anise flavor to dishes. The entire fennel plant is versatile and can be used in salads, soups, stews, or even enjoyed on its own as a refreshing, crunchy snack.

Recipe for Sausage, Fennel and Spinach Pasta

A delicious dish that has plenty of flavor using ingredients stocked in most home kitchens.  The only new ingredient might be the fennel and this recipe is a great way to test out this interesting vegetable.

Make this dish for more adventurous diners who will appreciate the anise flavor.

Print Recipe

5 from 2 votes

Sausage, Fennel and Spinach Pasta

Fennel has a crunchy texture and anise or black licorice flavor. It was hit with my hubby, but not my kids. If you want to lighten it up even more, consider chicken or turkey sausage.

Prep : 5 minutes mins

Cook : 25 minutes mins

Total Time: 30 minutes mins

Servings: 4

Author: Getty Stewart

Ingredients

• 12 oz 1 package short pasta
• 1 Tbsp canola oil
• 4-6 spicy Italian sausages casings removed
• 1 bulb fennel sliced
• 1 medium onion sliced
• 4 cloves garlic
• 1 cup beef or veggie broth
• 2 Tbsp wine red or white – or use 1 tbsp wine vinegar
• 1/4 tsp cayenne pepper
• 1 tsp Italian Seasoning or 1/2 tsp oregano & 1/4 tsp thyme
• salt and pepper to taste
• 5 oz baby spinach (1 clam shell) 142 oz
• 1/2 cup freshly grated Parmesan cheese
• 1 Tbsp fennel fronds chopped

Instructions

• Cook pasta in large pot of boiling salted water until tender but still firm to bite.
• Drain, reserving 1/2 cup cooking liquid.
• Heat 1/2 tbsp oil in large pan over medium-high heat.
• Add sausage, break up into crumbly pieces and sauté until brown, about 5 minutes. Remove from pan and set aside.
• Add remaining oil to pan if sausage did not render enough oil to coat pan.
• Add fennel and onion to pan and sauté until tender, about 10 minutes.
• Add garlic and sauté 2 minutes longer.
• Stir in cooked sausage, cayenne pepper, Italian seasoning, salt and pepper to pan.
• Add broth and wine, bring to boil then reduce heat to low and simmer for 3-5 minutes.
• Add cooked pasta. Taste and adjust seasoning.
• If more liquid is needed, add some of the reserved pasta water.
• Add spinach and cook until wilted, about 2 minutes.
• Stir in 1/4 cup of Parmesan, reserving the other 1/4 cup to sprinkle on top just before serving.
• Garnish with remaining 1/4 cup Parmesan and fennel fronds.

Notes

About the wine – ideally, you would use a white wine for this dish, but if you already have a bottle of red wine open – use it! And, if you don’t have any wine, use a bit of red or white wine vinegar. The idea is just to add a little acidity and flavor.

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Nutrition Facts (per serving)

Calories: 715kcal | Carbohydrates: 76g | Protein: 30g | Fat: 31g | Sodium: 1088mg | Fiber: 6g | Sugar: 7g | Iron: 4mg

Select, store and serve seasonal food for everyday cooking with Getty. Getty is a food educator and Professional Home Economist, who loves sharing tips and recipes following the seasons from her Canadian kitchen. Sign up to get seasonal tips and recipes delivered to your inbox. Learn more about Getty or check out her books and pdf guides.